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Carrot Soup with Fennel Pesto

Yields1 Serving

 1 medium sized leek, thinly sliced
 4 large shallots, thinly sliced
 4 minced garlic cloves
 2 tbs olive oil
 1 cup of dry white wine
 1 3/4 lb of sliced carrots
 3 cups of vegetable broth
 1 tbs chopped fennel fronds or dill
 1 tbs pine nuts
 1/2 tsp fennel seeds
 1 small minced garlic clove
 2 tbs olive oil
 1/8 tsp. sea salt
 1/2 tsp. grated lemon zest

1. To make the soup: Heat the oil in a saucepan over a medium-high heat. Add the leeks and the shallots, sauteing for 5 minutes. Stir in the wine and garlic, simmering for 5 minutes. Add the broth, carrots and 2 cups of water. Cover and then reduce to a medium-low heat, simmering for 45 minutes until the carrots become tender.


2. To make the pesto, in a skillet, heat the fennel seeds for 3-4 minutes, until the seeds darken. Shake the pan frequently. Transfer to a bowl and then cool. Place inside a mortar and pestle and pound until these are finely ground. Add the pine nuts, fennel fronds, garlic, and salt. Pound to a paste.


3. Puree the soup in a blender until it forms a smooth mixture. Thin this using 1 cup of water to achieve the desired consistency. Garnish with pesto to serve.